Description
Pumpkin S’mores Cookies are the perfect combination of pumpkin, cinnamon, and the gooey goodness of s’mores. This fall treat offers a chewy, indulgent texture with the flavors of pumpkin puree, marshmallows, chocolate chips, and graham cracker crumbs, making them an ideal seasonal snack or dessert.
Ingredients
Scale
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour (or use whole wheat flour for added fiber)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows
- 1 cup chocolate chips (or chopped chocolate)
- 1 cup graham cracker crumbs (crushed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Mix-Ins: Gently fold in the mini marshmallows, chocolate chips, and graham cracker crumbs into the dough. The mixture will be thick and slightly sticky.
- Form the Cookies: Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the marshmallows are melted. The cookies should be soft and chewy in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend and use gluten-free graham cracker crumbs.
- Sweeteners: You can adjust the sweetness by reducing sugar or using natural sweeteners like honey or maple syrup.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Variations: Add nuts, dried fruit, or substitute chocolate chips with white or butterscotch chips for a different twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin S'mores Cookies, Fall Cookies, Pumpkin Cookies, S'mores Cookies